Nepenthe opened on a clear, spring day, not unlike today, some 60 years ago (April 24th), and my grandparents celebrated with a smashing party, called a “genuine social and artistic event,” by the press, with over 500 guests. Farmers, bankers, ranchers artists, and business men mingled with the artistic set, “the sandaled and jeaned and corduroy shirted writers and painters,” who took the afternoon off for what was called the most interesting display of Monterey Peninsulites ever. Columnist Herb Caen, an old friend of my grandfather’s, called the blast “one of the most intriguing parties we have attended in many a moon.” The music and folk dancing of the day created a scene for what became synonymous with Nepenthe in the years following.

My grandfather boasted in one of many interviews that they served a gourmet, buffet lunch, including smokey teas and watercress sandwiches, and forgot to charge half the people. Evidently not a soul showed up the next day, and business only trickled in after that.  But not for long. They soon had a large following and the restaurant became the happening go to place on the peninsula:

where the STEAKS delight not only

the Gourmet but the Gourmand

where the WINES and LIQUORS bring joy, etc.

to the bon Vivant as well as the Vivant Bon

On opening day, my grandmother served watercress sandwiches with smokey black teas and other fare.

Cucumber Watercress Sandwiches

Use a good-quality loaf of sliced white bread, a cucumber, and a small bunch of watercress, rinsed and trimmed of its long stems.  Wrap the watercress leaves in a clean cloth and crisp in the refrigerator. Meanwhile, mix about a 1/2 cup mayonnaise with 1 teaspoon mustard in a small bowl and ad a couple pinches of finely chopped chives, salt, and pepper.

Lay 4 to 6 slices of bread on a board and spread with a generous amount of the herbed mayonnaise.  Top each with a few slices of cucumber, a few sprigs of watercress, and another slice of bread with just a dab more of the mayo. Gently press down to adhere, trim the crusts, and cut into 4 triangles each. Makes 16 to 20 small sandwiches.